Culinary Chemistry (CUSC-310)

3.0 creditsThis course will provide students with a working understanding of the basic chemical properties of the macro and micronutrients that make up ingredients. Emphasis will be on the functional properties of ingredients in the kitchen and reactions occurring during meal preparation. Lab sections will provide hands-on learning opportunities that illustrate how the underlying chemistry of cooking can be used to hone traditional techniques and expand the creative palette of the chef. Topics include flavor reactions, solution chemistry, chemistry of volatile compounds, and enzymatic activity in foods. Prerequisite(s): Culinary Science: Principles and Applications (CUSC-300), College Algebra (MTSC-301) or Calculus I (MTSC-306), and Science Fundamentals (MTSC-307). Prerequisite(s) or Corequisite(s): Introduction to Statistics (MTSC-302), Dynamics of Heat Transfer and Physical Properties of Food (CUSC-315), Flavor Science and Perception (CUSC-320), and Research Methods: Scientific Evaluation of Traditional Cooking Techniques (CUSC-325).